Warm Salmon Salad with Crispy Potatoes

Description:

In a kind of updated homage to Swiss rosti, this light salad combines things we love: a bed of crispy potatoes, some delicious fish, flavorful greens and a perk-you-up dressing.

Ingredients:

2 tablespoons extra-virgin olive oil, divided

2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices

1/2 teaspoon salt, divided

1 medium shallot, thinly sliced

2 teaspoons rice vinegar

1/4 cup buttermilk

2 7-ounce cans boneless, skinless salmon, drained

4 cups arugula

Preparation:

1

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.

2

Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon.